Sweet crepe filled with Lemon cream
Fontaine Caffe & Creperie
Chef Kyong YI
Sweet crepe batter mix:
Milk: 1 cup
Water : 1/3 cup
All Purpose flour: 1 cup
Salt: ¼ teaspoon
Melted Butter: 2 Tablespoon
** In a blender, blend the eggs, milk, water, flour, salt, and butter until batter is smooth. Cover and refrigerate for at least 1 hour.
Lemon curd : ¼ cup
Zest of 1 lemon
Heavy cream: 2 cups
Sugar: 1 Tablespoon
**Whip heavy cream with sugar to soft peak and add lemon curd and lemon zest and whip for few more seconds to mix in the curd. Refrigerate.
Heat the nonstick crepe pan (or 8-10 inch nonstick pan) and heat over medium-heat until hot. Greased the pan lightly with butter and pour 2-3 oz of batter and spread over pan to make very thin pancake. Cook until top is almost dry and edge is lightly browned. Flip the crepe and cook the other side for about 10 second. Transfer the cook crepe onto a plate and repeat with the rest of the batter.
Fill the crepe with lemon crème and fold and dust generously with powdered sugar.
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